Connecticut's success, golf with Supercow, springtime treats, the running of the bulls (or at least, our conservation manager), and asparagus in our tummies. Spring is in the air!
One of Connecticut Farmland Trust's obligations is to ensure the terms of voluntary land agreements are being honored at each of our partner farms. Among other things, we visit the farms once a year to make sure everything is as it should be.
Sometimes, you have unexpected encounters.
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Eat In Season: This Month's Local Recipe
Oven-Roasted April Asparagus
2 pounds asparagus, ends trimmed
3 tablespoons olive oil
6 cloves minced garlic
Salt and pepper to taste
Fresh grated Parmesan cheese
Mix asparagus, oil, and garlic in a bowl and toss until asparagus is coated.
Arrange asparagus in a single layer on a baking sheet and sprinkle with salt and pepper. Roast for 15-20 minutes, just until tender. Serve sprinkled with Parmesan cheese. Find fresh asparagus and other spring veggies at your local farmers' market.